This is the perfect way to use up leftover squash. I used butternut squash, and I added an extra 1/2 tsp of cinnamon, and 1 cup walnuts and the muffins were delicious. Warm and fragrant and lovely on a cold fall day!

Reviewed On: Nov. 7, 2009

This was great. I took the advice of a few other reviewers and added a bit more spice (1 1/2 tsps ginger and 2 tsp cinnamon) and could have even added a bit more. The molasses really came through and it smelled delicious while baking! I ended up running out of all-purpose flour and had to use cake flour instead (I just added less baking soda and less salt) and it still turned out. It's fragrant, moist and tasty!

Reviewed On: Nov. 27, 2008

This recipe is great! I made it into cupcakes for my cousin's wedding 'cake' with buttercream icing and it was a huge hit!

Reviewed On: Mar. 15, 2008